Libros catálogo de títulos suscriptos

2nd ed. Boston, MA: Springer Science+Business Media, 2006.

ISBNs 9780387338262 9780387338279

Colección: SpringerLink

Woodhead Publishing, 2015.

ISBNs 9781782423768

Colección: ScienceDirect

Resumen (en inglés):

Specialty Oils and Fats in Food and Nutrition: Properties, Processing and Applications examines the main specialty oils and fats currently in use in food processing, as well as those with significant potential. Specialty oils and fats have an increasing number of applications in the food industry, due to growing consumer interest in “clean label” functional foods and the emerging markets in “free-from” and specialist foods.

Part One of this book covers the properties and processing of specialty oils and fats, with a focus on the chemistry, extraction, and quality of different fats and oils, including chapters on shea butter, tropical exotic oils, and structured triglycerides. Part Two looks at the applications of specialty oils and fats in different food and nutraceutical products, such as confectionary, ice cream, and margarine.

Specialty Oils and Fats in Food and Nutrition is a key text for R&D managers and product development personnel working in the dairy, baking, and dairy analogue sectors, or any sector using fats and oils. It is a particularly useful reference point for companies reformulating their products or developing new products to alter fat content, as well as academics with a research interest in the area, such as lipid scientists or food scientists.

• Authored by an industry expert with 35 years of experience working for Unilever and Loders Croklaan
• Broad coverage encompasses tropical exotic oils, tree nut oils, algal oils, GM vegetable oils, and more
• Addresses growing application areas including nutraceuticals, infant formula, and ice cream and confectionery

Springer, 2015.

ISBNs 9783319163567 9783319163574

Colección: Directory of Open Access Books

Academic Press, 2007.

ISBNs 9780123706409

Colección: ScienceDirect

Resumen (en inglés): Any professional examination of existing or potential new toxins in a population must account for those already present from past problems and natural conditions.
Toxic Legacy provides extensive information on the occurrence of chemical hazards and their potential dangers in combinations in the food, water and air in cities around the United States. The book illustrates consumer preferences for specific food and water products, as well as particular diets and discusses the toxicity and risks associated with our exposure to synthetic chemicals. The authors offer unique guidance to environmental engineers, scientists, process engineers, and planners and specify what steps can be taken to limit exposure to complex chemical mixtures.

*Includes strategies for minimizing our exposure to chemical mixtures
*Provides detailed analysis of hazards associated with exposure to chemical mixtures from multiple sources
* Presents chemical data on the food, water and air for 36 metropolitan areas in the United States

SciELO Books - Editora FIOCRUZ, 2007.

ISBNs 9788575412930

Colección: Directory of Open Access Books

SciELO Books - Editora FIOCRUZ, 1995.

ISBNs 9788575412947

Colección: Directory of Open Access Books

MDPI AG - Multidisciplinary Digital Publishing Institute, 2014.

ISBNs 9783906980614 9783906980621

Colección: Directory of Open Access Books

MDPI AG - Multidisciplinary Digital Publishing Institute, 2015.

ISBNs 9783038420569 9783038420576

Colección: Directory of Open Access Books

Woodhead Publishing, 1990.

ISBNs 9781855732773

Colección: ScienceDirect

Resumen (en inglés): This book is an excellent introduction to the increasingly complex field of nutrition and health for food technologists and health professionals. It includes individual entries for all major vitamins, minerals and trace elements. Information is provided on nutritional medicine and cell protective mechanisms, together with the role of vitamins, minerals, trace elements and essential fatty acids in treating and preventing disorders.